Tex-Mex Zucchini Corn Casserole

• Ready In: 28 mins
• Serves: 4

Ingredients

• 3  cups  sliced zucchini, steamed
• 1  cup corn, drained
• 2  cups no-salt-added tomato sauce
• 1 1⁄2 teaspoons chili powder
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground cumin
• 1  teaspoon vinegar
• 6  tortillas, fried and quartered
• 1 (4 ounce) can  diced green chilies
• 1 1⁄2 cups  grated cheddar cheese
• 6  fluid ounces sour cream
•  green onion, chopped

Directions

1. Steam the zucchini until it is soft.
2. Preheat oven to 350°F.
3. Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
4. Place in greased ovenproof baking dish.
5. Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted.
6. To serve, top with sour cream and sprinkle with green onions on top.